Should You Tie Turkey Legs Before Roasting?

Neither chefs nor food writers can agree on whether—or why—youd want to tie up your turkey. Some say that the splayed legs of an untrussed bird cook faster due to more exposure to hot air, plus more of the skin crisps. Others claim that the breasts of an untrussed turkey aren’t protected by the legs and therefore overcook.

But one thing is certain: Whether you prefer a wet-brined, dry-brined, or smoked turkey, trussing definitely makes for a bird worthy of a holiday table. (Have you seen an untrussed roasted turkey? It’s a bit eyebrow-raising.)

The thing is, trussing doesn’t have to involve fancy tucks, flips, or toys like French trussing needles. Sometimes it doesn’t require any twine at all. To achieve company-worthy turkey without all the fuss of traditional trussing, you dont need to do anything more than follow the steps below. Heres how to tie a turkey.

Roasting up a golden browned turkey is the centerpiece of many holiday meals But an important question arises before popping that bird in the oven – should you keep the legs tied together or untie them for roasting? Many home cooks debate trussed versus untrussed legs when cooking turkey After researching both methods, here are the pros and cons of each to help you decide.

Why Are the Legs Often Tied Initially?

Fresh whole turkeys usually come with the drumsticks tied together using string, metal clamps or protective plastic wrapping. This trussing is done for a couple of reasons

To maintain the shape of the bird for aesthetics during transport and storage.
To hold the legs closed for an attractive presentation.

So don’t be surprised when you open up your turkey packaging to find the legs already tied – this is perfectly normal.

Benefits of Untying the Legs

Though trussing seems traditional, most cooking experts actually recommend untying the legs before putting the turkey in to roast. Here’s why loosening those legs is advantageous:

Allows for better heat circulation and more even cooking. Tied legs partially block airflow.
Permits better heat penetration to the inner thigh meat. Tied legs prevent thorough cooking.
Exposes more skin to crisp up nicely. Untied legs spread the bird open.
Provides insulation for the stuffing. Loose legs shield and heat the stuffing.
Reduces overall roasting time. Air circulates better in an untrussed bird.
Prevents drying out the breast meat. Breast stays moist if thighs cook faster.

Reasons Some Still Truss Legs

Even with the benefits of untied legs, some cooks prefer to keep the drumsticks tightly trussed. Here are a few reasons why you may want to truss them:

Maintains the classic uniform turkey shape for presentation.
Holds the wings in place instead of flopping out.
Can help keep stuffing neatly contained within cavity.
If rotated, trussed legs promote even cooking.
Slows cooking of the darker thigh meat to match breast.
Provides a festive, traditional trussed appearance.

To Truss or Untruss? Tips to Decide

With good reasons for both trussed and untrussed legs, how do you decide what’s best? Here are some final tips:

Factor in your roasting method. Untying works well in convection ovens.
Consider the turkey’s size. Larger untrussed birds may need more time.
Mind the stuffing. Loose stuffing might need tied legs to contain it.
Evaluate aesthetics. Tied legs often look better for presentation.
Go with personal preference! Some cooks always truss while others never do.
Compromise by using kitchen string to loosely tie just the drumstick ends together.

How to Truss or Untruss a Turkey

Trussing or untrussing a turkey is simple to do:

To truss:

Use kitchen twine or butcher’s string. Make sure it’s undyed, unflavored cotton.
Loop the string around the legs and tie them together securely but not too tight.

To untruss:

Carefully snip any existing string, metal clamps or plastic wrap from around the legs using scissors or a knife.
You can always retie the legs after roasting if desired for serving.

Turkey Roasting Tips for Juicy Results

Whether you go for trussed or untrussed legs, follow these tips for roasting turkey perfection:

Thaw completely if frozen and remove giblets. Rinse cavity and pat dry.
Rub skin all over with oil or butter. Season generously with salt and pepper.
Use a roasting rack in a pan to elevate the bird. Tent with foil to prevent over browning if needed.
Baste occasionally with pan juices. Cook to 165°F in thigh area.
Let rest 30 minutes before carving for juicy results.

So give those turkey legs some freedom before roasting for best results. But if you prefer the classic trussed look, that works too with the right technique. Just never roast a turkey with the legs tied exactly how it came from the store. Happy holiday cooking!

Frequently Asked Questions

Should I remove the plastic leg ties on my turkey?

Yes, you should remove the plastic leg holders or metal hock locks before roasting. They can remain on for brining or seasoning though.

Can I roast a turkey with the legs still tied?

You can roast a turkey with the legs tied, but it’s not recommended. Untying allows for more even cooking. If trussing legs, do not tie too tightly.

What if I don’t have kitchen twine to tie my turkey legs?

You can use undyed unwaxed dental floss, kitchen string, or butcher’s twine to loosely truss legs. Or just leave them untied.

How long should I cook an untrussed 12 lb turkey?

Cook an untrussed 12 lb turkey for about 2 1/2 to 3 hours at 325°F until it reaches 165°F internally in the thighs. Baste occasionally with pan juices.

Can I still truss a turkey after it is fully cooked and resting?

Yes, you can tie up the legs after roasting and resting the turkey if desired. Just make sure to tie gently and not too tightly.

do i leave the turkey legs tied

Position the Wings

Tuck the wing tips behind the shoulders to lock them into place and protect them from scorching. The positioning of the wings also helps stabilize the bird on a platter. Next. Youll tie the ankles of the legs together to cover the cavity and create a holiday-worthy presentation. Pick one of these methods for how to truss a turkey:

Hold the Legs In Place Using a Hock Lock

Most turkeys come with a plastic, or sometimes metal, contraption that holds the two legs together. You know…the piece that you always cut and pull out so you can stuff the cavity. This is called a “hock lock” and it’s meant to stay in place during the cooking to hold the legs in place. So if youre baking your stuffing outside the turkey (always a smart idea), you can rest easy. You dont need to truss the turkey if you have a hock lock—its already done for you.